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In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

This activity generates learner excitement about light through the creation of a room-sized rainbow.

In this activity, learners construct possible food webs for six different ecosystems as they learn about the roles of different kinds of living organisms.

In this activity related to microbes, learners make slides of cells from an onion skin and Elodea (American or Canadian waterweed) to observe under a microscope.

In this water pollution activity, learners create pond water cultures and investigate the effects of adding chemicals or natural nutrients.

In this food science activity, learners observe different plant-originated foods.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this activity, learners use sets of cards to assign microorganisms to different groups.